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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Great and easy recipe from an old Italian family. Make it vegetarian by omitting the chicken and doubling the ricotta. Lower calorie too! Ingredients:
crespelle batter |
3/4 c eggbeaters |
1 1/2 c 2% milk |
3 tbsp butter, melted |
1 c all purpose flour |
1/4 tsp salt |
filling |
8 oz fat free ricotta |
8 oz cooked ground chicken |
8 oz part skim mozzarella |
1/4 c eggbeaters |
1 tsp sugar |
1 tsp salt |
1/2 tsp black pepper |
1/4 c italian parsley, finely chopped |
marinara sauce |
2 tbsp extra virgin olive oil |
1 small onion |
8 cloves garlic |
56 oz. crushed tomatoes |
1/4 c italian parsley, finely chopped |
1/2 c basil leaves, torn |
1 salt and pepper to taste |
1/4 c grated parmesan |
Directions:
1. Crespelles: Mix melted butter with eggbeaters and milk at room temp.
2. Add flour and salt gradually and whisk until smooth.
3. Refrigerate 1 hour.
4. Ladle 3 tblsp mix into an 8 nonstick pan coated with cooking spray. Tilt pan to evenly coat bottom in a circle of batter.
5. Cook about 30 sec. on low-medium heat until light brown. Turn and cook another 30 sec.
6. Remove to 12 platter, and repeat with rest of the batter. Crespelles can be stacked and will not stick together.
7. They can be made the day before and stored in the fridge covered with plastic wrap.
8. Marinara: Heat olive oil in a large non-reactive pot.
9. Add onion and garlic and saute until fragrant but not brown.
10. Add crushed tomatoes and simmer 30 minutes on medium-low heat lightly covered.
11. Add parsley, basil, salt and pepper. Cook another 10 min. Taste and reseason if necessary.
12. Filling: Mix all ingredients in a large bowl until well-blended.
13. Can be made the day before and stored in the fridge covered with plastic wrap.
14. Assemble:
15. Add 1 c marinara to the bottom of an 8.5x11 glass or ceramic dish.
16. Place 3 tbsp filling 1 from the edge of a crespelle. Roll tightly and place in pan.
17. Fill and place each crespelle, then cover with 2 c marinara. Sprinkle parmesan over all.
18. Bake lightly covered at 325 for 20 min. Uncover and bake another 20 min. or until top is browned. Let sit 15 min. before serving.
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